One-Pan Lemon Butter Orzo (Bright, Creamy, and Ready in 15 Minutes)

If your weeknight dinners could use a little sunshine, this one-pan lemon butter orzo is the kind of dish that wakes up the whole kitchen. The focus keyphrase one-pan lemon butter orzo lands right where it belongs—front and center—because this silky, citrusy pan of pasta is exactly the kind of fast comfort food that deserves a spotlight. In about 15 minutes, you get something creamy without any cream, luxurious without extra dishes, and bright enough to feel like a mini vacation on a Tuesday.

Orzo behaves almost mischievously in a skillet—it toasts, it absorbs flavor like a sponge, and it gives you risotto energy without the endless stirring. Here, butter, garlic, broth, and fresh lemon fuse into a glossy sauce that coats each tiny piece of pasta. It’s friendly to substitutions, infinitely riffable, and pleasantly budget-minded. Consider it a cousin to our Crispy Chili Garlic Ramen, but with a sunnier disposition.

Why This One-Pan Lemon Butter Orzo Works

The magic is in the technique. The orzo gets lightly toasted in butter before simmering directly in broth. No draining, no fuss, and the starch stays in the pan, so the sauce naturally thickens. Lemon zest and juice sharpen the whole thing, while a handful of greens wilts into the mix with minimal effort. It’s as low-maintenance as a dinner can get.

If you’re stocking up on gear, this dish cooks beautifully in a 10-inch skillet—something like the classic Lodge cast iron works perfectly. For broth, many cooks love the clean flavor of Swanson chicken broth, but any low-sodium option will do.

One-Pan Meals That Play Well Together

This lemon butter orzo sits comfortably among the fastest dishes in our catalog. If you enjoy compact meals with big energy, check out our One-Pan Creamy Tomato Pasta for another minimal-effort classic.

Serving Ideas

You can keep this one vegetarian or boost it with whatever leftover protein is hanging out in your fridge. Rotisserie chicken, seared shrimp, or even roasted chickpeas slide in seamlessly. The dish plays especially well with black pepper and a finishing sprinkle of parmesan.

Whether you use it as a full dinner or a base for something bigger, this one-pan lemon butter orzo brings a tiny blast of brightness to the daily grind. Cooking doesn’t have to feel like a chore—sometimes all it takes is one pan, one lemon, and a little melted butter.

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One-Pan Lemon Butter Orzo

A bright, creamy, citrus-forward one-pan lemon butter orzo ready in 15 minutes with minimal cleanup.

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Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp butter
• 1 tbsp olive oil
• 1 cup dry orzo
• 2 cloves garlic, minced
• 1.5 cups chicken or vegetable broth
• 1 lemon, zested and juiced
• 1 cup fresh spinach, loosely packed
• 1/4 cup parmesan, grated
• 1/4 tsp salt, more to taste
• 1/4 tsp black pepper

Equipment

• 10-inch skillet
• wooden spoon
• zester

Method

 

1. Warm butter and olive oil in a skillet over medium heat. Add orzo and toast for 2 minutes.
2. Stir in garlic and cook 30 seconds until fragrant.
3. Pour in broth, lemon zest, and half the lemon juice. Bring to a simmer.
4. Cover and cook 8–10 minutes, stirring occasionally, until orzo is tender and sauce thickens.
5. Stir in spinach and parmesan. Season with salt, pepper, and remaining lemon juice.

Notes

Leftovers keep 3–4 days in the fridge. Reheat with a splash of broth or water to loosen the sauce.

FAQ

1. Can I use vegetable broth?
Yes, it keeps the dish fully vegetarian.

2. Can I add protein?
Shredded chicken, shrimp, or chickpeas work well.

3. Does the lemon flavor mellow?
It stays bright but softens slightly as it cools.

4. Can I double the recipe?
Yes, but use a wider skillet to ensure even absorption.

5. What greens pair best?
Spinach, kale, or arugula wilt nicely into the hot orzo.